While my favorite Mole will always be Mole Dulce, Hubby's favorite is Mole Ranchero. Mole Ranchero is probably one of the easiest Mole sauces to prepare with very few ingredients. This is the perfect recipe, if you've never made Mole from scratch. Traditionally, Mole Ranchero is thickened with masa (corn tortilla dough), but corn tortillas can be used instead.
Mole Ranchero can be made with either pork or chicken. Tamales in Jalisco are filled with shredded pork and Mole Ranchero. We prefer our Mole with chicken breasts, but drumsticks and/or thighs work well with this recipe.
- 2 pounds skinless chicken, cut up
- 1/2 medium onion
- 1 clove garlic
- 1 sprig cilantro
- 3 ancho chilies
- 2 roma tomatoes
- 2 tomatillos
- 2 whole black peppercorns
- 3 corn tortillas, cut in wedges
- 3 cups chicken broth
Place the chicken, 1/2 medium onion, garlic and cilantro in a 2 quart stockpot. Add enough water to cover chicken. (About 4-6 cups.) Season with salt and black pepper. Cover and cook over medium heat until chicken is cooked.
After the chicken has cooked, heat 1 to 2 tablespoons vegetable oil in a medium skillet over medium high heat. Toast the black peppercorns for 15 seconds; remove and place in a heatproof bowl. Toast the chilies, tomatoes and tomatillos for 5 minutes; remove to heatproof bowl.
Toast tortillas in skillet until slightly crispy; remove to heatproof bowl.
Pour 3 cups of the broth from the cooked chicken over the chilies, tomatoes, tortillas and peppercorns. Let sit 10 minutes.
Pour contents of bowl into a blender cup or food processor. Puree until smooth. Strain into skillet where the chilies were toasted. Stir to blend the ingredients.
Arrange chicken slices in Mole sauce. Let simmer over low heat until sauce thickens slightly. (If the sauce is too thick, stir in no more than 1 cup of chicken broth.)
Serve with Mexican rice and plenty of warm corn tortillas. Enjoy!!!